Twist on a Louisiana Favorite: Crawfish Etouffee

In our household we are always competing to see who has the best etouffee. My little brother adds sausage in his, my dad adds cream of mushroom and cream of celery, my step dad adds crabmeat and my mom keeps it traditional. So I decided to kinda combine some of those elements by adding a little twist to mines. I absolutely LOVE Crawfish maque choux! Maque Choux is not a French phrase but is supposedly of American Indian origin. Corn and Tomatoes were always in abundance. Some call this Creole Smothered Corn. The key to this dish is taking the corn kernels right off the cob in order to get the milk from the corn. So I decided to use the corn kernels and homemade sausage from home for my etouffee. To top it off, this dish is usually served over rice, however I decided to serve it over pasta! A fun pasta!

What you need:

• 1 C. Cooked Rice
• 2 lbs. Crawfish Tails Farm raised in Louisiana (Check and make sure the product doesn’t say China or Japan trust me it’s a totally different taste)
• 1 Bell Pepper Chopped
• 1 Red Bell Pepper Chopped
• 1 Banana Pepper Chopped
• 5 Garlic Cloves Minced
• 1 med onion chopped
• 2 ½ Sticks of butter (I know I never said this was a fat free dish)
• 3 Ears of corn Kernels removed from cob
• 1 C. Campanelle pasta cooked 
• ¼ C. Chopped Onion tops for garnish
• Fresh Jalapeño Sausage
• Cayenne Pepper, Black Pepper, and garlic powder for seasoning.
• Babineaux’s Creole Cajun Seasoning
• Serve with Garlic French Bread Recipe, Tomato Strawberry Salad and Roasted Mini Carrots.

In a large dutch oven pot melt 2 ½ Sticks of butter. 

Once the butter is hot add onions, bell peppers, red bell peppers and banana peppers stir until onions are transparent add the garlic cloves.

Add the cut sausage (I got the sausage from home) and sauté.

An Easy way to take the kernels off the cob is to use a bundt baking dish. Simple and easy! 

Add the fresh corn and sauté.

Add the crawfish.

Stir and let simmer for about 25-30 min stirring ever so often. 

 Serve over rice or pasta and top with onion tops.

Over Pasta

Over Rice

My Neighbor enjoying her dish! 

Serve with Garlicky French Toast!

Take one loaf of french bread cut in half and load each half up with pads of butter (a stick in total) and fresh sliced garlic (about 6-8 cloves sliced) cloves. Wrap in foil paper and bake in the oven at 400 degrees for about 10min and slice while hot! YUMMMY!